I'll be cooking a 3 or 4 briskets later this month for brisket tacos for our annual neighborhood kids Halloween party we host each year. Usually we have about 80-90 attend. Last year I did 6 butts, but it was way too much food. Hopefully I can pull off this brisket taco for 90 thing! :twitch:
Anyway, I had two rubs I wanted to try out on the family and some friends to see which way I should go.
Running behind on time, and only having 1 packer, I decided to split the whole thing lengthwise, rub and cook as normal.
Has anyone else done this? I expect shorter cook times? I think it should work fine, but after seeing a lack of posts doing this, maybe it's gonna be a flop?
I did put foil under them to keep them from getting cooked to fast or dried out on the ends. They are cruising along at 250 in my BGE, and will be cooked until they fall apart/probe tender. Using RO lump, and couple chunks of hickory and mesquite.
These are for tacos, so slicing is unimportant to me. Probably go to 205-210 internal, but it's feel thing at that point.
Here's a pic. The two 1/2's have been on about 45 minutes.
The two rubs used were:
In the front: layered with Dizzy Pigs Fajita-ish, Rodaks coffee rub, and some palm brown sugar. This was an attempt at a mexican flavored sort of thing for the tacos. We'll see how that goes.
The one in the back: Classic. Simple kosher salt, fresh ground black pepper and some garlic powder.
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Anyway, I had two rubs I wanted to try out on the family and some friends to see which way I should go.
Running behind on time, and only having 1 packer, I decided to split the whole thing lengthwise, rub and cook as normal.
Has anyone else done this? I expect shorter cook times? I think it should work fine, but after seeing a lack of posts doing this, maybe it's gonna be a flop?
I did put foil under them to keep them from getting cooked to fast or dried out on the ends. They are cruising along at 250 in my BGE, and will be cooked until they fall apart/probe tender. Using RO lump, and couple chunks of hickory and mesquite.
These are for tacos, so slicing is unimportant to me. Probably go to 205-210 internal, but it's feel thing at that point.
Here's a pic. The two 1/2's have been on about 45 minutes.
The two rubs used were:
In the front: layered with Dizzy Pigs Fajita-ish, Rodaks coffee rub, and some palm brown sugar. This was an attempt at a mexican flavored sort of thing for the tacos. We'll see how that goes.
The one in the back: Classic. Simple kosher salt, fresh ground black pepper and some garlic powder.